Pumpkin Pie Cheesecake Dip

This Pumpkin Pie Cheesecake Dip is a breeze to make and the perfect sweet holiday appetizer!

Hi friends! Can you believe Thanksgiving is RIGHT around the corner?! I don’t know about you, but before the onslaught of peppermint everything, I’m enjoying the last moments of pumpkin everything! So we have a few more pumpkin recipes that we’re sharing with you this week that are perfect for the holidays, like this Pumpkin Pie Cheesecake Dip recipe made with our favorite International Delight Pumpkin Pie Spice Creamer!

So naturally, for this delish dish we started with a little ID Pumpkin Pie Spice and pumpkin spice pudding mix, added in some cream cheese whipped up with sugar, and finished it off with a little whipped topping to make one creamy and delicious Pumpkin Pie Cheesecake Dip!

If you can't find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

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And in just a few minutes you have the most delicious and creamy Pumpkin Pie Cheesecake Dip! Now, you can serve this dip along side graham crackers or fruit, but can I let you in on a little secret? If you serve it with Biscoff cookies (you know, the cookie butter cookies), the taste is out of this world! I mean – serious pumpkin pie taste in each bite!

So what are you waiting for?! Don’t walk, RUN down to the store to grab what you need for this Pumpkin Pie Cheesecake Dip TODAY! You know you need to stock up on that International Delight Pumpkin Pie Spice Creamer anyhow…

This conversation is sponsored by International Delight. The opinions and text are all mine.

I’ve been planning on making this for a shower in the morning and can’t find the pumpkin pudding!!! HELP! I got vanilla pudding instead, do you think that will work OK? I have some pumpkin pie spice I could add.

This dip was a HUGE hit at the fall party we went to last night! Can’t wait to bring it to my in-laws’ for Thanksgiving 🙂 I did improvise on the International Delight, replacing it with 1/2 cup almond milk and 1/4 cup half-n-half, plus half a can of pureed pumpkin. The consistency overall was dreamy-creamy. Thanks so much for coming up with this genius recipe, Kimberly!